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One Sunday morning I scavenged for any ingredients that looked like they could make any semblance of a good and tasty meal and this is what I came up. A lemony, buttery shrimp hash that took me less than 10 minutes to make, but was one of my favorites dishes. This is definitely an after morning sex breakfast. Here’s how to make it:

Red Fingerling Potatoes
Olive Oil

First, slice your fingerling potatoes thin so they can cook fast and throw them in some boiling water.

Once you can peirce them with a fork, pour out the water. Squeeze some lemon juice on those taters.

Then a dab of butter and olive oil to get a soft velvety texture where the potatoes begins to breakdown but not completely, with the heat on high.

Next throw in your clean, deveined shrimp and cook til their pink.

After the shrimp are done. Put some fresh cilantro in the mix. Bon mothaf*ckin’ appetit.

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